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Mama's Italian Wedding Soup

Reviewed: Jan. 20, 2008
Very Good! Everyone in the family loved this soup. I used 80% lean beef instead of the extra lean. I decided to bake the meatballs @ 350 degrees for 15 minutes on a broiler pan to drain some of the extra fat. I did double the breadcrumbs on the meatballs - a personal preference. I just dumped the meatballs into the soup mixture for the last 5 minutes of cooking. I doubled the pasta to make it a thicker soup and added a dash of garlic powder to the broth. When served with parmesean on top it was awesome.
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117 users found this review helpful

Chicken Zucchini Casserole

Reviewed: Nov. 29, 2007
Very Tasty! I sauted the zucchini, onion and carrot slightly before mixing with the other ingredients. I used approx 1/2 cup of butter and 1/4 cup of water in place of the 3/4 butter in order to reduce the fat. Also used reduced fat cream of chicken soup and sour cream to lighten the recipe. This recipe is a keeper.
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70 users found this review helpful

Strawberry Sensation Smoothie

Reviewed: Oct. 10, 2009
Kids loved! I made 2 servings by substituting 1 cup of orange juice for the orange and used a 6 ounce container of strawberry yogurt, blended with some ice. Tasty and healthy - yay!
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21 users found this review helpful

Tomato Basil Pasta

Reviewed: May 25, 2007
I took the suggestion of others and lightly sauted the onion, garlic and then the basil. I also substituted sun-dried tomatoes for regular tomatoes. It was very good and I will try again. It would work well for a picnic - a step up from the usual boring macaroni salad. Next time I think I will give regular tomatoes a try.
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17 users found this review helpful

Frosted Pumpkin Bars

Reviewed: Mar. 2, 2008
Very, very good. I love the idea that it is lower fat and not too sweet. I am not a huge fan of pumpkin flavor usually (I think it can be overpowering at times) but these would be one of the exceptions. The cream cheese frosting added just the right amount of flavor and sweetness. I didn't add the lemon zest to the cream cheese frosting because I didn't think it needed it. Update: I have since doubled this recipe- bake entire recipe in a 13x9 for an additional 10 minutes or until inserted toothpick comes out clean.
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16 users found this review helpful

Cheesy Campfire Potatoes

Reviewed: May 26, 2009
Perfect! Used 6 good size yukon gold potatoes and made 2 pouches. I used a gas grill low setting for 35 minutes turning the pouches every 5 minutes. My kids don't like onion so I substituted onion powder, but sliced onion would definatly be tasty here. Increased butter to 4 T. I skipped the mozzarella but increased the cheddar to 1 1/4 cups. The potatoes were moist, but crisp around the edges with molten cheese. Wow!
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12 users found this review helpful

Slider-Style Mini Burgers

Reviewed: Feb. 8, 2011
I have been dying to make these and was not disappointed. I halved the recipe but only used approx 1/4 of the onion soup envelope. I didn't want the taste to be too pungent and it was just perfect. I served on potato dinner rolls - WOW. I can't wait to make again and again. Update: I make these often now, just as good with ground turkkey meat (surprise, surprise) and added real bacon bits.
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11 users found this review helpful

Caramel Apple Bread

Reviewed: Jan. 28, 2009
Tasty! I calculated this recipe to be 3.5 Weight Watcher Points (without the nuts)based on 1/12 of the loaf. I used fat free vanilla yogurt because this is what I had on hand, and 4 small macintosh apples. I may have cooled the carmel too much because it ended up being more of a crumble than a spread as anticipated, but not a problem, it still tasted good. The bread itself is not overly sweet, but the carmel topping adds the right amount of sweetness. Pretty good for a lower fat recipe.
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10 users found this review helpful

Cheddar Baked Chicken

Reviewed: Feb. 8, 2008
Crispy on the outside, juicy on the inside. Kids ate - yeah! I used panko bread crumbs in place of the rice krispies, and plain breadcumbs instead of flavored (this was what I had on hand). I used low fat Cheddar and put a little bit of olive oil on the baking sheet in place of the butter to cut back on the fat. Even with the minor substitutions it was very tasty and I will make again. Also, very good the next day - cold - on a salad with low fat honey mustard dressing.
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10 users found this review helpful

Chocolate Pumpkin Cake

Reviewed: Oct. 12, 2007
This cake was extra light tasting and good and only had a mild pumpkin taste. I made it as 2 round cakes instead of 1 13 x 9. Be sure to smooth the batter out COMPLETELY in the pan as the thick batter will not do this on its own - mine ended up being a little lop-sided.
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10 users found this review helpful

Chocolate Pudding Fudge Cake

Reviewed: Jan. 1, 2011
Definitely one of the better chocolate cakes I ever made. Extremely moist, dense and flavorful. I only added 1 cup of choc. chips to the mix because others complained of the cake needing more baking time; 1 cup was plenty. I stuck with the 50 minute bake time too. For the glaze I used 'Satiny Choc. Glaze' from this site since I have used before and loved, and it requires only 3 T of butter, not 6 like this recipe. I subbed low fat sour cream too. Just some little tweaks in attempt to curb the monstrous fat and calories in this awesome cake.
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9 users found this review helpful

Mini OREO Surprise Cupcakes

Reviewed: Jun. 14, 2009
Simple and tasty. I used about 1 T. of the cream cheese mix (instead of 1/2) and there was plenty of mixture to handle this amount. I made sure when I topped off with the remaining batter that all of the cream cheese mixture was covered so that nothing oozed out. I did use canned (gasp) frosting on top because they needed to travel to a school event and I didn't think the cool whip would hold up. I think I prefer them with frosting over the cool whip anyway. A hit with the kids.
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9 users found this review helpful

Wife Saver French Toast

Reviewed: Dec. 26, 2008
Great! I used 12 pcs. of 1" thick bread so I increased the eggs to 3 and kept the milk quantity as stated. It was not soggy at all. In error I mixed the white sugar and cinnamon into the egg mixture before hand instead of just prior to baking - this worked out fine. Very easy and very tasty recipe.
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9 users found this review helpful

Spinach Turkey Roll

Reviewed: Oct. 22, 2010
Good but could be better, kind of bland. I followed this recipe as stated except I added a little salt to the meat and spinach mixture. I think this recipe has potential if it is spiced more to taste but as written it is bland. If I would make again I would add parmesan to the spinach mixture and a more flavorful cheese other than mozzarella. The mutz gives absolutely no flavor to this recipe only added calories. It did smell wonderful when it was in the oven, but it kind of fizzled out when you tasted.
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8 users found this review helpful

Chocolate Ganache

Reviewed: Aug. 30, 2008
I made this recipe with Nestle semi sweet morsels. The texture was nice and it set up well after being in the fridge for about 45 minutes. This made it spreadable instead of pourable. I also tried the same strategy with white nestle chips. These didn't firm up as well (even after a few hours) but it was still good. I used both of these ganache mixes over 'dark chocolate cake 1' recipe from this site, the vanilla between layers and the choc. on the sides and top. Incredibly fattening, but oh so good! I think with a better quality chocolate this could be a 5 star recipe.
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8 users found this review helpful

Chef John's Make-Ahead Turkey Gravy

Reviewed: Dec. 2, 2013
Absolutely Awesome, worthy of 10 stars. This was time consuming but I made the day before Thanksgiving to free up the last minute crazies. I used 4 1/2 cups of water and 3 1/2 cups of turkey stock (large box), totaling 8 cups of pre-recipe liquid and it yielded approx. 4 cups of finished gravy. I was concerned that 10 cups of plain water may leave an unflavorful gravy, glad I adjusted.
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7 users found this review helpful

Grands!® Monkey Bread

Reviewed: Feb. 3, 2013
OMG!! OMG!! OMG!! OMG!! Enough said...
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6 users found this review helpful

Brownie Delight

Reviewed: Jul. 5, 2008
Awesome! My Husband says 10 stars. Although I do think the recipe over does it on the whipped topping required so I cut back to a total of 4 cups. I used 2 cups in the cream cheese mixture and 2 cups only for the topping. According to the cool whip packaging 16 oz (the large tub) = 6 cups. As the recipe states using 2 cups in the cream cheese mixture would mean that the remaining cream would equal 4 cups for the topping. That seems like too much. I think this is why others have commented on too much whipped topping. I sprinkled mini chocolate chips on top instead of the nuts. I can't wait to have another piece!
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6 users found this review helpful

Classic Pot Roast

Reviewed: Jan. 23, 2008
Just alright, but not great. Made as directed and veggies were still under baked - even though I cut into smaller pieces than recipe suggested. A crock pot would probably work well for this one. Very easy to make but the taste was just so-so.
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6 users found this review helpful

Pumpkin Cake III

Reviewed: Sep. 24, 2011
Loved these! As others suggested I used 3/4 cup of oil and 1/2 cup of applesauce and you won't know the difference. I made 24 cupcake/muffins and baked for 20 minutes. Topped with a halved recipe of 'Cream Cheese Frosting II' by Janni (there are 2 on this site). These will be made often!! Update: Made as 2 9inch cakes and baked 30 minutes.
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5 users found this review helpful

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